secret family recipes and other adventures in food and life
Ingredients 2 Whole boneless, skinless chicken breasts, cut in half and pounded thin Salt and freshly ground black pepper 1/2 cup all-purpose flour, seasoned with salt and pepper, approximately. experience will dictate amount needed 1 large egg, beaten with 2 tsps water and seasoned with salt and pepper 3/4 cup panko Let's cook!
Ingredients 2 split (1 whole) boneless, skinless chicken breasts Kosher salt and freshly ground black pepper 1/2 cup all-purpose flour 1 extra-large egg 1/2 tablespoon water 3/4 cup seasoned dry bread crumbs Good olive oil 3 tablespoons unsalted butter, room temperature, divided 1/3 cup freshly squeezed lemon juice (2 lemons), lemon halves reserved Let's cook!
Ingredients
1 cup quinoa
juice of 1 lemon about 3 tbsps
3 tbsps extra-virgin olive oil
1/8 tsps fine sea salt, or to taste
2 cups fresh baby spinach
1/2 cup crumbled feta cheese
1/2 cup finely sliced scallions (about 3)
1/2 cup grape tomatoes, halved, or cherry tomatoes, quartered
3 tbsps finely chopped fresh mint or basil (or mixture)
3 tbsps pine nuts, pan-toasted
Preparation Steps
1. Bring quinoa and 2 cups of water to boil. Reduce heat to medium and cover. Cook for 12 minutes or until tender. Remove from heat and let sit for 5 minutes, covered.
2. Whisk lemon juice, oil, and salt in large bowl. Add hot quinoa and stir with fork. Chill.
3. Toss chilled quinoa with spinach, feta, scallions, tomatoes, and herbs.
4. Top with pine nuts and serve.
Ingredients 4 ears of corn, shucked and kernels removed 1 bulb fennel, cored and thinly sliced, plus 1/4 cup fennel fronds 1 tablespoon olive oil Kosher salt 1/2 teaspoon crushed red pepper flakes 6 tablespoons unsalted butter, melted 4 cloves garlic, minced Zest of 1 lemon, plus wedges for serving 1 1/4 pounds Let's cook!
Ingredients • 2 cups self-rising flour • 1 stick very cold butter • 2/3 cup milk Preparation Steps 1. Cut up butter w pastry knife into flour until the mixture resembles coarse crumbs. The butter will be about the size of small peas. 2. Add milk until the Let's cook!
Ingredients:
2 teaspoons vegetable oil
• 1 pound ground beef, or half/half ground pork and beef; or ground turkey
• 2 inch piece ginger, peeled and finely grated
• 2 scallions, chopped
• 2 cloves garlic, minced• 2 tablespoons soy sauce
• 1 teaspoon red pepper flakes
• 1/4 cup hoisin sauce
• Salt and freshly ground black pepper
• 1 Tbsp brown sugar, to taste
• 1 Tbsp Lime Juice or rice vinegar
• 1 Tbsp siracha sauce, to taste. can be added when served as well
• 1/4 cup water chestnuts, chopped
• 1/4 cup chopped peanuts, I add more peanuts
• cilantro, chopped, top before serving
• 1 head Boston lettuce, leaves separated, cleaned and dried, butter lettuce also works
• jasmine rice
• basil, chopped, to mix in w Jasmine rice if used
Preparation Steps
1. In a skillet over medium-high heat, add the vegetable oil and saute beef until brown.
2. Stir in ginger, scallions, garlic, soy sauce, red pepper flakes, brown sugar, vinegar, siracha sauce, and hoisin and cook for 1 minute.
3. Remove from the heat and stir in the peanuts, water chestnuts and cilantro.
4. Season with salt and pepper and serve warm wrapped in lettuce cups.
Note: If desired, cook jasmine rice. Stir in chopped basil
Ingredients • 2 cups cornmeal mix • 1 3/4 cups buttermilk • 1 Tbsp flour • 1 Tbsp sugar • 2 eggs • 1/4 cup oil Preparation Steps 1. Heat oil in cast iron skillet in 425 oven 2. mix all ingredients together in a Let's cook!
Ingredients • 3 lb chuck roast • 2 tbsp olive oil or vegetable oil • salt & pepper to taste • 1 packet ranch dressing mix • 1 packet dry onion soup mix • 1/2 cup salted butter – 1 stick • 8 pepperoncini peppers Preparation Steps 1. Heat up a large Let's cook!
Ingredients
• 3 cups all purpose flour, spooned into measuring cup and leveled-off with a knife
• 1/2 teaspoon baking soda
• 1 teaspoon Kosher Salt
• 1 1/2 tsp Lemonade powder (not sugar-free)
• 2 sticks (1 cup) unsalted butter, softened
• 2 cups Granulated Sugar
• 3 large eggs
• 1 cup buttermilk (low fat is fine)
• 2 tablespoons grated lemon zest, packed (see note)
• 2 tablespoons fresh lemon juice
Soaker Syrup:
• 1/4 cup water
• 1/4 cup + 1 Tbsp granulated sugar
• 1 tablespoon fresh lemon juice
Glaze:
• 1 cup confectioners’ sugar
• 2 tablespoons fresh lemon juice
Preparation Steps
1. Preheat the oven to 325°F and set an oven rack in the middle position.
2. Liberally butter and lightly flour every crevice of a 10 cup Bundt pan
3. In a medium bowl, whisk together the flour, baking soda, salt. And lemonade powder. Set aside.
4. In the bowl of an electric mixer fitted with the paddle attachment (or beaters), cream the butter and sugar on medium speed until light and fluffy, 3 to 4 minutes. Scrape down the sides of the bowl, then beat in the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl again.
5. Decrease the speed to low and beat in the lemon zest and lemon juice.
6. With the mixer on low speed, beat in one-quarter of the flour mixture, then one-third of the buttermilk mixture. Beat in another quarter of the flour, then another third of the buttermilk. Repeat with another quarter of the flour and the remaining buttermilk. Finally, beat in the remaining flour mixture. Scrape down the sides of the bowl, and give a quick mix to make sure all of the ingredients are well incorporated.
7. Spoon the thick batter into the prepared Bundt pan and smooth with a rubber spatula. Place on center rack of oven. Bake for 60 to 80 minutes, rotating after 30 minutes, until the cake is golden and a tester comes out clean.
8. Set the cake on a cooling rack. Carefully run an offset spatula or table knife around the edges of your pan, between the pan and the cake, to loosen the cake from the pan (don’t forget the center tube). Cool the cake in the pan for ten minutes. (Set a timer because if it stays in the pan too long, it may stick.)
9. Meanwhile, make the syrup. Combine the water and sugar in a saucepan and bring to a boil. Remove from the heat and stir in the lemon juice.
10. Invert the warm cake onto a rack. Slip a large piece of parchment paper, aluminum foil, or paper towels under the rack for easy clean-up. Gradually brush the hot syrup over the cake, letting it soak in (a little syrup will drip off, but try not to rush so that most of it is absorbed). Allow the cake to cool completely, about one hour. If syrup is made ahead of time then warm it up before brushing on cake.
11. When the cake is cool, carefully transfer it to a serving platter. To make the glaze: in a medium bowl, whisk together the confectioners’ sugar and lemon juice. Add more confectioners’ sugar or lemon juice as necessary to make a thick but pourable glaze (it should be a little thicker than you’d think, about the consistency of molasses or honey). Spoon the glaze over the top of the cake, letting it drip down the sides. Don’t make glaze more than 30 minutes in advance because it will continue to thicken as it sits.
Note: You’ll need 4 to 5 large lemons for the entire recipe.
Freezer-Friendly Instructions: The cake can be frozen (without the glaze) for up to 3 months. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in a heavy-duty freezer bag. Thaw overnight on the countertop before serving. (Add the syrup before the cake is frozen and add the glaze after the cake is thawed.)
Source: The Good Book of Southern Baking by Kelly Fields with Kate Heddings
Prep Time: 20 min Cook Time: 25 min Ingredients • 6 tablespoons olive oil • 2 onion, chopped • 4 cloves garlic, minced • 6 tablespoons Sun brand curry powder • 2 teaspoon ground cinnamon • 2 teaspoon paprika • 1 teaspoon grated fresh ginger Let's cook!